Sausage Cornbread Stuffing

My Favorite Sausage Cornbread Stuffing: A Thanksgiving Tradition

Thanksgiving. The word itself conjures up images of family gathered around a table laden with delicious food, the aroma of roasting turkey filling the air, and the comforting warmth of shared laughter and stories. For me, Thanksgiving isn't complete without my signature sausage cornbread stuffing. It's a recipe passed down, not through generations in my family, but through years of culinary experimentation and happy accidents in my own kitchen. It’s more than just a side dish; it's the heart of our Thanksgiving feast, a testament to the joy of creating something truly special from simple ingredients.

I've always loved experimenting in the kitchen. It’s a form of self-expression for me, a way to channel my creativity and share my love of good food with those I cherish. This particular stuffing recipe began as a humble attempt to improve on a store-bought mix. I was never fully satisfied with the texture or flavor, always finding it a little too dry, or lacking that certain something that makes a dish truly memorable. So, armed with a handful of pantry staples and a whole lot of enthusiasm, I embarked on a culinary quest to create the perfect Thanksgiving stuffing. And let me tell you, the journey was as much fun as the destination!

The key to this recipe, I've discovered, lies in the balance of textures and flavors. The crispy, slightly sweet cornbread cubes provide a delightful contrast to the savory sausage and tender vegetables. The richness of the butter melds seamlessly with the herbaceous notes of the celery and onion, creating a symphony of tastes that dance on the palate. And the chicken broth, well, that's the secret ingredient that brings everything together, ensuring the stuffing is moist and flavorful, yet not soggy.

One of the most frequently asked questions I receive about this recipe is the amount of broth. There's no magic number; it depends on the type of cornbread you use and how much liquid your cubes absorb. I usually start with four cups and add more as needed, letting the stuffing rest for at least 15-30 minutes between additions. Patience is key here; you want the stuffing to absorb the liquid completely, resulting in a texture that is both moist and slightly chunky – almost like a delicious, savory polenta.

The beauty of this recipe lies in its adaptability. You can easily adjust the ingredients to suit your own taste preferences. Want to add some cranberries or pecans for a touch of sweetness? Go ahead! Feel like using Italian sausage instead of regular ground sausage? Absolutely! The possibilities are endless, and that's what I love most about it. It's a recipe that grows and evolves with you, reflecting your own unique culinary journey.

Over the years, this sausage cornbread stuffing has become a cherished tradition in my home. It's the dish that everyone looks forward to, the one that sparks conversations and creates memories around the Thanksgiving table. It's a testament to the power of food to bring people together, to share love, and to create moments that will last a lifetime. So, this year, as you gather with your loved ones to celebrate Thanksgiving, I encourage you to try this recipe. It's more than just a side dish; it's an experience, a journey into the heart of Thanksgiving, one delicious bite at a time.

And remember, the most important ingredient in any recipe isn't found in a grocery store; it’s the love and care you put into creating it. Happy Thanksgiving!

Ingredients I use:

• 2 large eggs
• 1 stick butter
• 1 pound ground sausage
• 1 bag cornbread stuffing cubes (or homemade!)
• 1 box cornbread stuffing mix (like Stove Top)
• 1-2 stalks celery, diced
• 1 large onion, diced
• 4-8 cups chicken broth

Tips and Variations:

• For extra flavor, use homemade cornbread cubes.
• Add sautéed mushrooms or apples for an extra layer of flavor.
• Experiment with different types of sausage, such as Italian sausage or chorizo.
• Don’t be afraid to adjust the amount of broth to achieve your desired consistency.
• Garnish with fresh herbs before serving for a beautiful and aromatic touch.

I hope you enjoy this recipe as much as I do! Happy cooking!

Step-by-step

• This makes an aluminum roasting pan full of stuffing. Do not try to fit in a 9 x 13 pan. Use a big bag of stuffing cornbread cubes.
• Pour cornbread cubes and stuffing mix together in a very large bowl. Set aside.
• In a pan over medium heat, saute celery and onion until translucent and tender. Pour into stuffing bowl.
• In same pan, melt one stick butter and pour that over stuffing. Mix veggies, bread and butter together with spoon, let set.
• In same pan, fry and crumble sausage. Drain off grease and set aside.
• Pour the first four cups of broth over cornbread. Mix really well making sure the saturate all the cornbread. Wait one hour. Check stuffing to ensure all liquid has been absorbed. If the cornbread looks like cubes still, you need to add more liquid. In the end, you want it to look almost like a chunky polenta. Wait at least 15 to 30 minutes each time you add more liquid. I usually use 6 to 8 cups broth.
• Once you have the right consistency, stir it really well and then add sausage and stir again. Then whisk two eggs and stir those in.
• Pour into an aluminum (heavy duty) roasting pan and bake in a 350 degree oven for at least 50 minutes to 1 hour or until set in the middle.